This rich, moist chocolate cake is the ultimate dessert for chocolate lovers. Paired with a luscious raspberry jam center and an easy chocolate-sour cream frosting, this cake is not only simple to make but also irresistible in taste.
Why You’ll Love This Recipe
This cake is quick to whip up with minimal fuss. No need for fancy techniques like creaming butter and sugar—just mix the ingredients, bake, and top with a decadent frosting. The balance of the rich chocolate flavor, tangy raspberry jam, and creamy frosting creates the perfect dessert for any occasion.
Ingredients
For the cake:
- 1 1/4 cups (150 g) all-purpose flour
- 1 cup (200 g) sugar
- 3/4 cup (75 g) Dutch-processed cocoa powder, sifted if lumpy
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 8 tbsp (110 g) unsalted butter, melted and cooled
- 2 eggs, lightly beaten
- 1 cup (240 ml) strong black coffee, at room temperature
- 1 cup (240 ml) buttermilk or plain yogurt
- 1 tsp vanilla extract
- 1/2 cup (160 g) raspberry jam (seeded or seedless)
For the frosting:
- 3/4 cup (130 g) semisweet chocolate chips or roughly chopped semisweet chocolate
- 3/4 cup (180 ml) sour cream, at room temperature
- 1 tbsp maple syrup
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- Preheat the oven to 350°F (175°C). Butter the bottom and sides of two 8-inch cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the melted butter, eggs, coffee, buttermilk, and vanilla extract, mixing until smooth.
- Divide the batter evenly between the prepared cake pans and bake for 30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans on a wire rack.
- Once the cakes are cool, loosen the edges with a knife and invert them onto a work surface.
- For the frosting, melt the chocolate in the microwave in 30-second increments, stirring between each. Whisk in the sour cream and maple syrup until smooth. Refrigerate for about an hour to thicken.
- To assemble, place one cake upside-down on a platter, spread raspberry jam over the top, and add the second cake. Frost the top and sides with the cooled chocolate-sour cream frosting.
Servings and Timing
- Servings: 10-12
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Cooling Time: 1 hour
- Total Time: Approximately 40 minutes, plus 1 hour for frosting
Variations
- Berry Options: Substitute raspberry jam with strawberry or blueberry jam for a different flavor.
- Chocolate Ganache: Instead of sour cream frosting, top with a rich chocolate ganache for an even more decadent finish.
- Gluten-Free: Use a gluten-free flour blend to make this cake gluten-free.
Storage/Reheating
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Freezing: You can freeze the cake layers individually, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw before serving.
FAQs
Can I make this cake ahead of time?
Yes, you can make the cake a day ahead and store it in the refrigerator.
Can I use regular cocoa powder instead of Dutch-processed?
Yes, regular cocoa powder will work, though the flavor may be slightly different.
How can I make the frosting thicker?
Refrigerate the frosting for longer before using to allow it to firm up.
Can I use non-dairy milk in the cake batter?
Yes, almond milk or oat milk can be used as a substitute for buttermilk or regular milk.
Can I add chocolate chips to the cake?
Yes, fold in some chocolate chips to the batter for added texture.
What should I do if the frosting seems too runny?
Allow the frosting to chill longer in the fridge to thicken up.
Can I make this cake without the coffee?
Yes, replace the coffee with hot water for a milder flavor.
How can I decorate this cake?
Top with fresh raspberries or chocolate curls for a beautiful presentation.
Is there a substitute for sour cream in the frosting?
Greek yogurt can be used as a substitute for sour cream.
Can I make this cake into cupcakes?
Yes, bake the batter in a muffin tin for 20-25 minutes, or until a toothpick comes out clean.
Conclusion
This simple chocolate cake is a must-try for any chocolate lover. With its rich layers, sweet raspberry jam, and easy chocolate-sour cream frosting, it’s the perfect dessert for any celebration or a special treat for yourself.
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How To MAke The Best Simple Chocolate Cake
- Total Time: Approximately 40 minutes, plus 1 hour for frosting
- Yield: 10 - 12 servings
- Diet: Vegetarian
Description
This Simple Chocolate Cake is a must-try for any chocolate lover. With its rich layers, sweet raspberry jam center, and easy chocolate-sour cream frosting, it’s the perfect dessert for any celebration or a special treat for yourself. Indulge in the balance of flavors that make this cake irresistibly delicious.
Ingredients
For the Cake:
- 1 ¼ cups (150g) all-purpose flour
- 1 cup (200g) sugar
- ¾ cup (75g) Dutch-processed cocoa powder (sifted if lumpy)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 8 tbsp (110g) unsalted butter, melted and cooled
- 2 large eggs, lightly beaten
- 1 cup (240ml) strong black coffee, at room temperature
- 1 cup (240ml) buttermilk or plain yogurt
- 1 tsp vanilla extract
- ½ cup (160g) raspberry jam (seeded or seedless)
For the Frosting:
- ¾ cup (130g) semisweet chocolate chips or roughly chopped semisweet chocolate
- ¾ cup (180ml) sour cream, at room temperature
- 1 tbsp maple syrup
Instructions
1. Prepare the Cake Base:
- Preheat your oven to 350°F (175°C). Butter the bottom and sides of two 8-inch cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the melted butter, eggs, coffee, buttermilk, and vanilla extract. Mix until smooth and fully combined.
- Divide the batter evenly between the prepared cake pans and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans on a wire rack.
2. Prepare the Frosting:
- In a microwave-safe bowl, melt the chocolate chips in 30-second increments, stirring between each.
- Whisk in the sour cream and maple syrup until smooth.
- Refrigerate the frosting for about 1 hour to allow it to thicken.
3. Assemble the Cake:
- Once the cakes have cooled, loosen the edges with a knife and invert them onto a work surface.
- Place one cake upside down on a serving platter. Spread raspberry jam evenly over the top.
- Place the second cake on top and frost the top and sides with the cooled chocolate-sour cream frosting.
- Decorate with fresh raspberries or chocolate curls for an elegant touch (optional).
Notes
- Berry Options: Substitute raspberry jam with strawberry or blueberry jam for a different flavor.
- Chocolate Ganache: Instead of sour cream frosting, top with a rich chocolate ganache for an even more decadent finish.
- Gluten-Free: Use a gluten-free flour blend to make this cake gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking, Refrigeration
- Cuisine: American
